Eddie V's #8571

Violations (7)

• 4-602.11Corrected on site

  Equipment & Food-Contact Cleaning Frequency - Equipment food-contact surfaces and utensils shall be cleaned according to the Food Code.

  Observed build up on the can opener blade main kitchen. Person in charge cleaned can opener blade at time of inspection.

• 4-702.11Corrected on site

  Before Use After Cleaning - Utensils and food-contact surfaces of equipment are not sanitized before use after cleaning.

  Observed one Quat Sanitizer bucket to be below 200ppm. Person in charge remade Quat Sanitizer to be between 200ppm-400ppm at time of inspection.

• 7-202.11Corrected on site

  Restriction - Poisonous or toxic materials that are not required for the operation and maintenance of a food establishment, such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, are allowed in the food establishment.

  Observed Flying Insect Killer II in the side chemical storage closet. Person in charge discarded Insect Killer II at time of inspection.

• 6-301.11Corrected on site

  Handwashing Cleanser, Availability - Each handwashing sink or group of 2 adjacent sinks is not provided with a supply of hand cleaning liquid, powder, or bar soap.

  Observed no hand soap at the back main prep area hand sink. Person in charge provided hand soap at time of inspection.

• 6-403.11Corrected on site

  Employee accommodations not clearly designated for eating/drinking/smoking

  Observed a employee drink above the back prep table. Person in charge discarded employee drink at time of inspection.

• 3-501.16Corrected on site

  Cold Holding - Time/temperature control for safety cold food was not maintained at temperatures in accordance with the Food Code.

  Observed multiple food items held above 41 degrees in the main line cold well 3. Person in charge stated food items were held under 4 hours. Person in charge placed food items in walk in freezer to bring to 41 degrees at time of inspection.

• 4-703.11Corrected on site

  Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.

  Observed the high temperature dish machine to be below 160 degrees. Engineering team arrived onsite repaired dish machine to reach 160 degrees at time of inspection. Observed the bar chlorine dish machine to be at 0ppm. Person in charge primed machine to be between 50ppm-100ppm at time of inspection.